Classic Recipe
8oz. beef patty, American cheese, lettuce, tomato, red onions & pickles
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Ingredients
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Beef Patty
Cheese
Bun & Spread
Produce & Pickles
Method
Beef Patty
Shape patty
Divide the 8 oz ground beef into one portion (use whole 8 oz). Gently form into a patty about 3/4 to 1 inch thick, slightly wider than the bun. Do not overwork the meat. Make a shallow 1/2-inch-wide indentation in the center of the patty with your thumb to prevent doming while cooking.
Season
Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.
Cook patty
Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add 1 tbs vegetable oil and swirl to coat. Place the patty on the hot surface and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes for medium (adjust time for desired doneness).
Rest
Remove the patty from the pan and let rest on a plate for 1–2 minutes while you prepare the bun.
Bun & Spread
Toast the bun: while the patty is cooking or during resting, spread 1 tbs unsalted butter evenly on the cut sides of the bun. Place cut-side down on the same skillet or on a separate griddle over medium heat and toast 1–2 minutes until golden-brown and fragrant. Remove and keep warm.
Assemble
Layering: Place the bottom half of the toasted bun on a plate. Add the lettuce leaf. Place the hot cheeseburger patty on top of the lettuce (cheese side up). Top with 2 slices of tomato, 3 slices of red onion, and 3 pickle slices. Finish with the top bun.